This is a really creamy, rich super premium ice cream.
1 Peel and dice the peaches and pit and chop the cherries. (A quick way to peel the peaches is to dip them into boiling water for 10 seconds, the skins will slip right off.) Please them in a bowl and kind of smash up the peaches and mix well with the cherries.
2 In a heavy saucepan, combine the eggs, sugar, salt and creams. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F.
3 Remove from the heat; add the almond extract, diced peaches and cherries, cover and refrigerate overnight or cool down by placing the saucepan in a large bowl of icewater (make sure not to get any water in the mixture).
It’s National Peach Ice Cream Day!•July 17, 2010 • Leave a Comment (Edit)
Peach and Cherry Ice Cream
I understand today is National Peach Ice Cream Day. I don’t know who comes up with these things, but I’m all for peach ice cream so I am all in; made the peach ice cream, and even threw in some nice fresh cherries. It’s a really creamy recipe that freezes into a smooth almost fluffy consistency that got the seal of approval from son.
Peach and Cherry Ice Cream
Peach Cherry Ice Cream
2 eggs
1 cup sugar
1/4 tsp salt
2 1/2 cups whipping cream
2 cups half-and-half
2 1/4 tsp almond extract
4 peaches
1/2 cup cherries
Procedure
1 Peel and dice the peaches and pit and chop the cherries. (A quick way to peel the peaches is to dip them into boiling water for 10 seconds, the skins will slip right off.) Please them in a bowl and kind of smash up the peaches and mix well with the cherries.
2 In a heavy saucepan, combine the eggs, sugar, salt and creams. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160 degrees F.
3 Remove from the heat; add the almond extract, diced peaches and cherries, cover and refrigerate overnight or cool down by placing the saucepan in a large bowl of icewater (make sure not to get any water in the mixture) .
4 Pour the custard into an ice cream freezer and freeze according to the manufacturer’s directions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (447g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 486 | ||
Calories from Fat: 363 (75%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 40.3g | 54 % | |
Saturated Fat 24.6g | 123 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 157.6mg | 48 % | |
Sodium 4904.9mg | 169 % | |
Potassium 627.5mg | 17 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 20.6g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 486
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.